20-Minutes Sourdough Crepe Recipe
These rich and rustic 20-Minute Sourdough Crepes will have everyone gathering around the cast-iron skillet, mouths watering and stomachs growling! Don’t believe me? Just give this quick and easy recipe a try!
Equipment
- cast iron skillet
- mixing bowl & whisk
Ingredients
- 8 Eggs
- ¾ C. Milk
- 1 C. Sourdough starter unfed & hungry
- ¼ Tsp. Salt
- 2 Tbsp. Sugar
- 1 Tsp. Vanilla
Cream Cheese Filling
- 4 Tbsp. Cream Cheese
- 4 c. Powdered Sugar
- 1 Tbsp. Milk Or more for a runnier texture
- 1 Tsp. Vanilla
Instructions
- Add all ingredients to a stand mixer and beat with the whisk attachment until smooth and frothy. The batter will be runny and have tiny bubbles when it is ready.
- Preheat a cast iron skillet over medium heat and add a bit of cold butter. Pour a very thin layer of batter into the middle of the pan. Allow it to cook fully before flipping. It is ready to flip when there are small bubbles in the center and the edges look matte, about 2 minutes.
- Fill the crepes with cream cheese filling.
Cream Cheese Filling
- Add all ingredients to a stand mixer with whisk attachment. Beat until it is fluffy with a frosting-like texture. For a runnier filling, add an extra tablespoon of milk. For a puffier filling, use less milk.
Notes
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- For best results, when stirring the batter, keep whisking until it has a bubbly and frothy appearance. This will make the crepes lighter and fluffier!
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- While the batter is being prepared, preheat the cast iron skillet over medium heat. I like to add a small amount of butter to season the pan as it gets hot. Remember, a hot pan is a non-stick pan. NON-STICK IS GOOD!
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- Allow the crepes to cook for about 1-2 minutes before turning. The cooking process is very similar to making pancakes. Wait to flip the crepe until there are tiny bubbles in the middle and the edges of the crepe look matte and slightly cooked.
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- Cooled crepes can be stored in the refrigerator in an airtight container for up to a week. I have experimented with prefilling them vs. leaving them empty, and we prefer them filled. It does make more tender crepes (soggier… but in a good way!) and and more of a savory crêpe. LET’S GET IT ON (please sing that as you are reading it).
- You can fill these sweet crepes with your favorite fillings or simply enjoy them as as a rolled pancake with fresh fruit or chocolate chips and maple syrup on the inside. Don't be scared to switch it up every time you make them. If you do, comment and let me know what you used for a filling. I would love to hear how they turned out!
Nutrition
Calories: 1216kcalCarbohydrates: 259gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 348mgSodium: 315mgPotassium: 222mgFiber: 0.4gSugar: 242gVitamin A: 752IUCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!